It would seem that what could be simpler than scrambled eggs? Break a couple of chicken eggs in a hot skillet and fire. However, in reality, everything is not as simple as it might seem at first glance. And the most important thing is that the vast majority of people prepare this trivial dish in violation of absolutely all the rules, which is why the taste of the main "bachelor" dish suffers first of all.
Food should not only be satisfying and tasty, but also beautiful. Regarding, it is also such a seemingly simple gizmo like scrambled eggs. Most people simply fry one or more eggs. Although a wide variety of ingredients can be added to scrambled eggs, including sausages and meats. However, as part of the "minimum program", the cook should have salt and pepper, butter, green onions.
1. Oil of the correct system
Most people fry their eggs in vegetable oil. Without a doubt, you can cook scrambled eggs on it. However, if you use butter, the dish will be much tastier. Of course, you should not take the cheapest or frankly doubtful oil. This can cause an unpleasant odor.
2. Power of fire
You cannot cook scrambled eggs over high heat. With this approach, it will simply burn out and boil off all the oil. In no case should the oil boil. Therefore, you need to cook the dish only on low heat. The stove is switched to this mode immediately after the temperature on the surface of the pan reaches 150 degrees Celsius.
3. We beat the eggs correctly
The correct scrambled eggs are fried eggs. Anything else is an omelet or an unfinished omelet. Therefore, the eggs must be properly broken and turned into a hot pan. You need to do everything so that the yolk does not burst. To do this, you need to break and break the shell as close to the hot surface as possible.
4. Working with protein
It is quite obvious that the yolk and the white are in different consistencies. Moreover, different layers of protein actually also come in different consistencies relative to each other. One part of the product is more liquid, the other is denser, the third resembles old jelly. Why is it important? Because white, when it gets into the pan, fries extremely unevenly. In order to prevent this from happening, it is necessary to make small cuts in the protein spilled in the pan with a knife.
5. Down with salt
Scrambled eggs must be salted without fail. True, most people do it wrong. First of all, you need to add some salt to the heated oil. You can add quite a bit of salt to the protein, but it is not recommended to sprinkle salt on the egg yolk. Otherwise, the taste of "fried eggs" does not change for the better, and characteristic cloudy white spots may appear on the yolk.
6. The onion is sent under the lid
It is imperative to add green onions to the fried eggs. It gives the dish an absolutely wonderful taste and aroma, creates a characteristic contrast! Trying to fry the onion is a mistake. In fact, it is enough to add the herbs at the very last moment, sprinkle the egg white on it, cover and leave for a few more minutes. The high temperature will help the onions to quickly transfer all their taste to the dish.
If you want to know even more interesting things, then you should read about 8 culinary secrets for thosewho wants to spend a minimum of time on cooking.